My refrigerator… and ham salad.

So I didn’t go to the grocery store like I should have today, and now I feel like making something but I have to make do with what’s in my refrigerator. And here is what I have to work with: Boursin, chutney (not homemade, boo), puff pastry, dates, bleu cheese dressing, a lemon, eggs, butter, bleu cheese, Parmesan, Pecorino, Brie, Kerry Gold Reserve Cheddar, and Hormel ham steak.

What should I make? What can I make? It is a weekend and I will get to the Publix at some point and then I have a whole other list of things to make for my work week lunches.

So here is what we are going to try and make work – we shall see how it goes. I feel confident that it will not be a disappointment. At least I hope not. We shall see.

Another no recipe recipe. That is not a bad thing when you get right down to it. D&D_2093

8 oz smoked ham steak, trimmed that weird stuff that is around the outside edge (what is that?), and cube it. Into the food processor it goes for 8-10 pulses.

3 Tbs sweet relish, drained like you would do for deviled eggs.  Totally subjective – add more or less to your taste, but do make sure you drain it. I like relish in my ham salad.

Yellow or Vidalia Onion – yikes there are lots of options here, but I think I will start simply. Yellow onion grated on the large holes of a box grater and make sure you get all the onion juice – that is really important. Or if you are like me, you can use the food processor for this too – no need to clean it since the ham and onions are going in together.

Freshly ground black pepper. A great spice in my opinion. But it must be freshly ground – I think that goes without saying.

Duke’s Mayo* – just enough to hold it together, but not go overboard. This might be subjective but as my mom would say, you can always add more, but you can’t take it away. Guess that’s why I will add this last. 2-3 Tbs seems to work, though to be honest, I don’t measure, I just wing it.

This must site for at least a day or two. Same thing with chicken salad – do not try to eat it the day you make it – it just do not work. ~

*No substitutions, I mean, if you live in the South anyways. Not sure what the rest of you do for Mayo – sad to say.

~The same thing can be said for hummus too. The flavors need to come together to really work.

Ham Salad – here I am attempting again … ugh, am I destined for failure?

I know I say my favorite (only) ham salad is from the Apple Market, but it is true. And then I look at the list of ingredients and see this: chopped ham. sweet relish, mayonnaise, onions, and black pepper.

D&D_2041And that really kind of makes me grumpy. Why can I not make a great ham salad out of simple ingredients. I do it with chicken salad, so what is the difference?? Makes me slightly crazy.

I do know I am going to have a ham salad sandwich for breakfast tomorrow. Yes, I eat all kind of random things for breakfast – cold tofu pad thai, pasta, cold pizza – and then some traditional things – peanut butter toast, toast with really good salted butter and apple jelly, toast with really good salted butter and local honey. Yes, toast seems to be a thing. Pop Tarts – specifically blueberry or brown sugar.

Okay, after wondering far afield, let us get back to ham salad.

1st – what kind of ham to buy and what to do with it. In the Apple Market version is seems more than just chopped as I know it. Almost minced. Maybe run through a food mill, or pulsed a few times in a food processor?  Wonder who at Apple Market I can bribe to find out the answer?

So what I did was buy an 8oz ham steak, trimmed that weird stuff that is around the outside edge, and cube it. Then I put it in the food processor for 8-10 pulses, until it looked like what I thought would work best. 

2nd – The sweet relish always made sense to me, but you should not go overboard, nor should you make it to liquidy – drain that relish for the most part, just like you do with deviled eggs.

This ended up to be about 3 Tbs, but that is a subjective thing – more or less if you would like.

3rd – Mayonnaise, Duke’s specifically, needs to be just enough to hold it together, but not go overboard. This might be subjective but as my mom would say, you can always add more, but you can’t take it away. Guess that’s why I will add this last.

It was only 2 Tbs and that was almost too much, but in the end, it worked out well.

4th – Onion – yikes there are lots of options here, but I think I will start simply. Yellow onion grated on the large holes of a box grater.  Again, it’s the – how much – that’s the issue.

Tasting as I go along will be key. I took a small onion and instead of grating on a box grated, used the food processor to pulse it to very small pieces and kept the juice and used it too – about 3 Tbs total when it came down to it. I’d say 3/4 of a small yellow onion.

5th – Seasoning with black pepper should not be a problem. I love black pepper.

Now the question is do I just make it or do I have some Apple Market ham salad to compare. Is that wise? Perhaps or perhaps not.

Also, I must let this sit for at least a day or two. It tasted okay as I was going along, but I know I won’t really have a good idea for how it will work until it has sat in the fridge for at least, I’m thinking, two days.

It did make a difference. I had been worried I put too much mayonnaise , but after a days rest in the fridge, it worked well. Actually might have needed a bit more.

Apple Market Ham Salad

Okay, this is another thing that I have found that someone, Apple Market, does so much better than any version I have ever made. Yes, it is ham salad.

Let’s just get all the disclaimers out of the way. I will eat deli ham on occasion – see chicken, cheddar, apricot sandwich in which ham plays a key role. But a big ol’ Easter ham is not for me. The cut is too thick and I just do not care for it which is slightly interesting since I really like the vast majority of the rest of the pig (pork) parts a lot, no really, A Lot.

The MotH says this ham salad is too sweet and I am guessing that is the sweet relish, but I really really like it.

Apple Market is an interesting place. It is a local (yeah) small grocery store that has a great deli, excellent beer selection, a real butcher shop, sushi, really fresh dairy, and I think they employ most of the teen-aged kids from the area of East Pensacola Heights. They were one of the first grocery places to open after Ivan and after that you could tell that they had increased the generator back ups for the whole store.

Apple Market is a real treat. I do not get there as often as I would like, but since I have had the ham salad recently, I am motivated. May not look like much, but you should envy me. Yes, you should. D&D_1849

Okay? Does it look like cat food? Or is that just me? Sigh. I just stay up too late. I really should not say that, but the idea just struck me. No matter – it tastes amazing. And I am going back this weekend for more. Yep. Also to see if they have some really old chickens that will make a great chicken and rice.